Hooray! It’s December, Christmas time! Whenever I hear the word Christmas a
picture comes to mind that Santa Claus is coming towards my house with lots
and lots of gifts singing my favorite Christmas song “jingle bells jingle
bells jingle all the way, oh what fun it is to ride in an one horse open sledge,
jingle bells jingle bells”. Wow! I just love Christmas. It reminds me of singing,
dancing, decorating Christmas tree and gifts, gifts and lot of gifts. But wait
a minute, what about the party? A Christmas without party is no Christmas. And
a good party includes good food.

Food! Yes that’s the word. To make your party different you have to make food
differently and for that you need recipes, which are different from your daily
meals. But how to get those recipes? Don’t worry you are on the right page. Try
the following mouth watering recipes this Christmas and have a blast with your
friends.

CHILLY GARLIC FISH WITH SAUCE

Ingredients

Pomfret, cleaned                                  2 medium
Spring onion greens, chopped             2-3 stalks
Spring onions, sliced                            4-5
Garlic, chopped                                    15-20 cloves
Salt                                                      to taste
Cornflour                                             ¼ cup + 1 tablespoon
Oil                                                        2 tablespoons + to deep fry
Red chilli paste                                    1 tablespoon
Sugar                                                  5 teaspoons
Vinegar                                               2 tablespoons

Method

1.    Slit the pomfret and remove the central bone.  Make gashes on either side.  Sprinkle salt and cornflour on the outside and inside of the fish.
2.    Heat sufficient oil in a deep pan. 
3.    Put spring onion greens in a strainer and flash fry in the hot oil. Drain and set aside.
4.    Heat two tablespoons of oil in another pan, add spring onions, garlic and red chilli paste and mix.  Sauté for a minute and add two cups of water.  Mix and cook.
5.    Deep fry the pomfret till lightly golden all over. 
6.    Place most of the spring onion greens on a dish.  Drain the fish and place over them.
7.    Mix a tablespoon of cornflour in quarter cup of water. 
8.    Add salt and sugar to the sauce and mix.  Add the cornflour and mix and cook till the sauce thickens.  Add vinegar and mix.
9.    Pour the sauce over the fish.  Sprinkle the remaining spring onion greens and serve hot.

DRAGON FOOT LONG

Ingredients

Bread rolls (6 inch long)                                 2
Brinjal, vertically sliced                                   1 long shaped
Red capsicum, seeded, vertically sliced          1 medium
Green capsicum, seeded, vertically sliced       1 medium
Salt                                                                 to taste
Garlic cloves, chopped                                   4 large
Black peppercorns, crushed                          7-8
Lemon juice                                                   1 tablespoon
Olive oil                                                          3 tablespoons
Onions, thickly sliced                               2 large
Cocktail sauce                                       1 tablespoon
Iceberg lettuce, roughly chopped                     7-8 leaves
Black olives, halved                                 3-4
Jalapeno peppers, sliced                             2
Mustard sauce                                        as required
Tomato ketchup                                       as required

Method

1.    Preheat the oven to 180 ºC.
2.    Slit the rolls without cutting through and lightly toast in the preheated oven.
3.    Apply a little salt, garlic, crushed peppercorns and lemon juice to the brinjal, red and green capsicum slices.  Drizzle one tablespoon olive oil and mix and let them marinate for ten to fifteen minutes. Place them under a grill.
4.    Heat the remaining oil in a pan. Add onions and sauté.  Sprinkle a little salt and sauté till lightly browned. 
5.    Turnover the brinjal, red and green capsicum slices and cook the other side too.
6.    Spread cocktail sauce on the inside of the rolls.  Place some lettuce leaves and black olive halves followed by jalapeno slices.
7.    Spread a layer of the browned onions.  Place the grilled brinjal, red and green capsicum slices.  Drizzle some mustard sauce and tomato ketchup and close the two sides of the roll. Press lightly.  Serve immediately.

BAKED BEANS IN CHAPATTI ROLLS

Ingredients
 
Whole wheat rotis                                     4 
Baked beans                                           1½ cups
Onions                                                2 medium
Oil                                                   1 tablespoon
Green capsicum, chopped                               1 medium
Garlic, thinly sliced                                 5-6 cloves 
Tomato ketchup                                        as required
Red chilli sauce                                      as required
Fresh coriander leaves, chopped                       3 tablespoons
Iceberg lettuce, shredded                             a few leaves
Grated cheese                                         4 tablespoons

Method

1.    Finely chop one onion and slice the other.
2.    Heat oil in a pan, add onion, green capsicum and garlic and sauté.
3.    Place chapattis on the work top.  Spread a little tomato ketchup and red chilli sauce on each of them.
4.    Add baked beans to the pan and sauté.  Add coriander leaves and mix.
5.    Place some of this mixture on one side of each of the chapattis. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the chapatti.
6.    You can cut into diagonal pieces and serve or wrap the roll in aluminium foil and serve.

MINCED MUTTON PAKORA

Ingredients

Minced mutton                                     200 grams
Ginger, chopped                                       1 inch piece
Onion, chopped                                        1 medium
Eggs                                                  2
Salt                                                  to taste
Red chilly powder                                     ¾ teaspoon
Green chilies, chopped                                2
Fresh coriander leaves, chopped                       2 tablespoons
Turmeric powder                                       ¼ teaspoon
Gram flour                                            2 tablespoons
Refined flour                                         2 tablespoons
Lemon juice                                           2 tablespoons
Oil                                                   to deep fry

Method

1.    Take minced meat in a bowl.  Add ginger, onion, eggs, salt, red chilly powder, green chilies, coriander leaves, turmeric powder, gram flour, refined flour and lemon juice and mix well.
2.    Heat sufficient oil in a kadai. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. 
3.    Drain and place them on an absorbent paper. 
4.    Serve hot.

CRISPY CHICKEN AND CHEESE WITH SAUSE

Ingredients    

Boneless chicken breasts, ½ inch cubes                2
Cheese, ½ inch cubes                                  200 grams
Garlic, chopped                                       4-5 cloves
Salt                                                  to taste
Black peppercorns, crushed                            4-5
Fresh coriander leaves, chopped                       1 tablespoon
Lemon juice                                           2 teaspoons
Egg, beaten                                           1
Tomato ketchup                                        1 tablespoon
Breadcrumbs                                           1 cup
Oil                                                   to deep fry

For sauce

Mayonnaise                                            6 tablespoons
Tomato ketchup                                        3 tablespoons
 
Method

1.    Put the chicken cubes in a bowl.  Add garlic, salt, crushed black peppercorns, coriander leaves, lemon juice, egg and tomato ketchup. Let them marinate for half an hour.
2.    Place the breadcrumbs in a plate.
3.    Take toothpicks and string two chicken cubes on each with a cheese cube between them.
4.    Roll them in the breadcrumbs so that they are well covered all around. Dip them in the remaining marinade and once more roll them in the breadcrumbs to double coat.  Press lightly so that the breadcrumbs stick firmly.
5.    Heat sufficient oil in a kadai till hot.  Slide the chicken and cheese fingers and deep fry till golden and crisp.
6.    Drain and place on an absorbent paper.
7.    To make the sauce mix mayonnaise and tomato ketchup in a bowl. 
8.    Arrange the chicken and cheese fingers on a serving plate, garnish with a sprig of parsley and serve hot with the sauce.

PISTA LAMB CHOPS
 
Ingredients

Pistachios, blanched, coarsely chopped                 1 cup
Rack of lamb, two bones in each piece                  8
Garlic, finely chopped                                 4-5 cloves       
Fresh rosemary, chopped                                ½ teaspoon
Black peppercorns, crushed                             8-10
Salt                                                   to taste
Onions, roughly sliced                                 2
Garlic, cloves separated                               2 whole pods

Method

1.    Preheat the oven to 220 ºC.
2.    Loosen the mutton off the ribs and gently dab with the back of the knife. Take the chops in a bowl, add garlic, rosemary, black peppercorns and salt and let it marinate in the refrigerator for one hour.
3.    Spread the pistachios in a plate.  Roll the chops in it and press gently.  Fold the loosened end.
4.    Spread the onions in a baking tray. 
5.    Take two chops; interlock the bones and place over the onions. Similarly use up the other chops. Sprinkle a little salt and keep the tray in the oven and cook for ten minutes at 220 ºC. 
6.    Spread the garlic cloves in the tray all around the chops, pour one cup of water, and cover with a foil.  Reduce the temperature to 160 ºC and cook for thirty five to forty minutes.
7.    Open the foil and serve hot.
 
SIZZLING FRUITS WITH MIXED FRUIT SAUCE

Ingredients

Kiwis                                                  2 large
Apple                                                  1 large
Pineapple                                              ½ medium
Strawberries                                           8-10
Fresh figs                                             4
Red pear                                               1 large
Bananas                                                2 medium
Cinnamon                                               1 inch stick
Honey                                                  2 tablespoons
Oil                                                    1 tablespoon

Method

1.    Peel kiwis.  Quarter the apple.  Core pineapple and cut into fingers. Hull the strawberries.  Halve the figs. Quarter the pear. Peel the bananas.
2.    For the sauce take three to four strawberries, six to seven cubes of pineapple, three to four cubes of kiwi in a blender.  Add quarter cup of water and blend into a smooth puree.
3.    Heat a pan. Pour the puree into it.  Add cinnamon and one tablespoon of honey and cook. 
4.    Heat oil in a pan.  Cut the pear, apple and pineapple into bite sized pieces.  Halve the strawberries and quarter the kiwi. Thickly slice the bananas.  Add these to the pan and toss.  Add one-tablespoon honey and
toss again.  Add kiwi and toss once more.

5.    Heat a sizzle plate.  Put the fruits into the plate.
6.    Remove the cinnamon from the sauce and pour it over the fruits and serve immediately.

CARROT AND MUSHROOM MEDLEY

Ingredients
Carrots, cut into roundels                              2
Button mushrooms, chopped                               6-8
Oil                                                     3 tablespoons
Onions, chopped                                         2 medium
Ginger, chopped                                         1 inch piece
Garlic, chopped                                         6-8 cloves
Salt                                                    to taste
Green chillies, chopped                                 2
Lemon juice                                             2 teaspoons
Cottage cheese                                          100 grams
Green chillies/Jalapeno, chopped                        2
 
Method

1.    Heat one and a half tablespoons oil in a pan, add onions, ginger and garlic and sauté till onions turn translucent.
2.    Add mushrooms and salt and sauté for two to three minutes.
3.    Add green chillies and mix.  Add lemon juice, mix and set aside.
4.    Heat the remaining oil in another pan.  Add carrot roundels and sauté.  Add salt and cook till carrots are soft.
5.    Cut cottage cheese into triangles.
6.    Make a layer of the carrot roundels on a plate.  Over each carrot roundel spread a layer of the mushroom mixture and top it with a cottage cheese triangle.  Top them up with green chillies or jalapenos and serve immediately.

TWISTED LIME DRINK

Ingredients

Lemons                                                  4
Green chilly                                            1
Sea salt                                                to taste
Black salt                                              to taste
Fresh mint leaves                                       10-12
Powdered sugar                                          2 tablespoons
Ice cubes                                               as required
Fresh mint sprigs                                       4
Soda                                                    as required

Method

1.    Quarter three lemons and halve the remaining one.  Squeeze the juice from the lemon halves into a stainless steel glass.  Put the lemon pieces in it.  Add green chilly, sea salt, black salt, mint leaves and
    crush with a wooden stick.
2.    Add powdered sugar, half a cup of water and mix. Add ice cubes and shake to mix well. 
3.    Put a mint sprig in a serving glass, add ice cubes and strain the mixture through a strainer into the glass.
4.    Top it up with soda and mix.
5.    Serve immediately.

CHOCOLATE SOUFFLE

Ingredients

Plain chocolate, chopped                                 175 grams
Unsalted butter cut into small pieces                    150 grams (2/3 cup)
Eggs, separated                                          4
Caster sugar                                             3 tablespoons + for dusting
Cream of tartar                                          ¼ teaspoon
Butter                                                   for greasing

Method

1.    Preheat oven to 220ºC.
2.    Melt chocolate and butter together either in a double boiler or in the microwave oven on high for one minute.  Whisk both till smooth. 
3.    Break eggs and separate the yolks from the whites.  Add the yolks to the chocolate mixture and mix well.  
4.    Beat the egg whites with caster sugar and cream of tartar till hard peaks form.
5.    Grease the ramekins well with butter and dust with caster sugar.  Tap them to remove excess and keep them on a baking tray.
6.    Add the egg whites to the chocolate mixture and fold in gently.
7.    Spoon the batter into the ramekins leaving enough space at the top for the soufflé to rise.
8.    Bake in the preheated oven for about ten minutes or till well risen but still wobbly in the center.
9.    Remove from the oven and serve immediately.

Don’t forget to invite Santa Claus to your dinner treat. Enjoy your meal!

MERRY CHRISTMAS!